I was recently writing a corporate presentation on eating a healthy lunch. As I was writing, I thought to myself, “Everyone is going to think I’m going to tell them to eat salads everyday and then assume it’s the rabbit-food-diet.” Well, guess what? I did tell them to eat live, whole foods and, yes, to eat a salad every single day. But, just like I’ve suggested people get out of iceburg lettuce land and jump on the kale bandwagon, I’m going to share with you how you can eat a daily salad and make it different and delicious.
I eat a salad every single day, but I almost don’t even want to call it a salad because it’s so much more than that — let’s call it a one-bowl-meal-of-delicious-items. I know where most people are coming from when I suggest they eat salads. When I think of a “salad,” I think back to my obsessive days of low-carb and endless dieting while dumping chemical filled low-fat salad dressings onto my iceburg lettuce with a side of carrots and cucumber. Can you say boring? Boy oh boy was I miserable and my food was about as exciting as a watching paint dry.
My point with this whole rant is that salads, like the recipe I’m about to share with you, should be eaten daily. Just like chef Ezra shared in his article about making a healthy lunch, you can most certainly make a salad taste gourmet. It just takes a little creativity and coming out of your comfort zone.
Here’s some inspiration and a recipe.
2 handfuls of arugula (or any leafy green you have on hand, excluding nutrient-poor iceburg lettuce)
1/2 cup broccoli, chopped
4-5 cherry or grape tomatoes
1/4 red onion, diced
1/2 ripe avocado, cubed
1 handful of sprouted mung beans*
Pinch of celtic sea salt, freshly ground black pepper
1 tbsp extra-virgin olive oil
1/2 fresh lemon, juiced
1-2 drops liquid stevia (optional)
*Note: Sprouted mung beans are very high in protein, B-complex vitamins and minerals. If you don’t have any on hand, you can just add a sprinkle of pumpkin seeds or handful of walnuts for some protein.
Combine all the ingredients into a bowl and pour dressing over top. Mix together and enjoy with a raw cracker like the one pictured in my photo by Two Girls Cooking. Serves one.
Please note: All of these recipes are created in my joyous kitchen with the healthiest ingredients. I’m not a calorie counter or a professional chef — I’m a nutritionist who loves to cook and bake, and I’m delighted to share my creations with you.